Matt Preston’s Self-Saucing Chocolate Pudding

AuthorGeo FoodsCategory

Ingredients

 · 1 cup self-rising flour
 · 1 cup caster sugar
 · 50 g cocoa powder, plus extra to dust
 · 60 g unsalted butter
 · 125 ml milk
 · ½ teaspoon vanilla extract
 · 1 egg
 · Vanilla ice cream, to serve

Preparation

1

Preheat the oven to 160°C. Grease an ovenproof baking dish. Sift the flour, ½ cup sugar and ¼ cup cocoa into a bowl and stir to combine. Make a well in the centre. In a separate bowl, whisk melted butter, milk, vanilla extract and egg. Gradually pour into the well, then fold to combine. Spread the mixture evenly into prepared dish. Combine remaining sugar and cocoa powder and sprinkle over the top of the pudding. Carefully pour one cup boiling water over the top of the pudding. Bake for 30-35 minutes until the top is firm. Stand for 10 minutes to cool slightly. Dust the warm pudding with extra cocoa and serve immediately with vanilla ice cream.

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Ingredients

 · 1 cup self-rising flour
 · 1 cup caster sugar
 · 50 g cocoa powder, plus extra to dust
 · 60 g unsalted butter
 · 125 ml milk
 · ½ teaspoon vanilla extract
 · 1 egg
 · Vanilla ice cream, to serve

Directions

1

Preheat the oven to 160°C. Grease an ovenproof baking dish. Sift the flour, ½ cup sugar and ¼ cup cocoa into a bowl and stir to combine. Make a well in the centre. In a separate bowl, whisk melted butter, milk, vanilla extract and egg. Gradually pour into the well, then fold to combine. Spread the mixture evenly into prepared dish. Combine remaining sugar and cocoa powder and sprinkle over the top of the pudding. Carefully pour one cup boiling water over the top of the pudding. Bake for 30-35 minutes until the top is firm. Stand for 10 minutes to cool slightly. Dust the warm pudding with extra cocoa and serve immediately with vanilla ice cream.

Matt Preston’s Self-Saucing Chocolate Pudding

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